Cold-dried unsmoked pork pastrami
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About :
It is a recipe that is as simple as it is tasty and has a special effect at any meal. Whether we are talking about an appetizer at a festive meal or a simple family breakfast. I used large pieces - that is, whole - of pork neck and ham cap. But the neck is best suited for this recipe. We also need salt from a sack, spices, cloth and cotton string. The pieces of meat are shaped then rubbed well with salt, then placed on a bed of salt - actually, simpler - they are effectively buried in salt. Leave it in a cool place for a day or two - depending on how large the piece of meat is. Discard the juice that the meat leaves, then season well with salt again and leave it for another day. When the meat is well squeezed out of the water with the help of salt, the meat is washed well from the salt and left in cold water for about 3 hours. In the meantime, the water is changed several times. Then, the pieces of meat are left to air dry until they are no longer wet. In the meantime, we prepare the spices: ground pepper, paprika, thyme, ground allspice, mustard flour, cumin seed flour - a little, garlic powder and whatever spices you prefer. I also add a packet of pork seasoning. I mix everything well, then I take the pieces of meat and coat them well with this spice mix. Absolutely everywhere. I wrap each piece of meat in cotton or linen cloth, then make a net out of cotton or hemp thread. I put the pieces of meat to dry in a cool place and if possible in a draft. DO NOT PLACE ON A SHELF OR TABLE. They must be hung. Leave to dry for about two weeks, after which they are good to serve. Untie the threads, the cloth and cut into very thin slices. DO NOT CUT INTO THICK SLICES BECAUSE THEY ARE UNEDIBLE OR VERY DIFFICULT TO EAT! It can be stored in the freezer for up to a year wrapped in plastic. Remove from the freezer and move to the refrigerator two days before serving.
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